ServSafe Manager Practice Exam Questions & Answers.
1. Which unused items may be re-served to another Prepackaged items
such as soup
customer? crackers.
2. What is NOT considered a safe way to thaw frozen Under hot running
water.
meat?
3. How should a cloth used for wet-wiping In a bucket of sanitizing
be stored? solution.
4. Where should the scoop for the ice
machine be stored between uses? In a protected and
5. Which symptom must be reported to your designated location.
regu- latory authority when it afflicts a
Jaundice.
food handler?
6. What is a thermocouple? A metal probed thermometer.
7. What is an acceptable method for cooling hot TCS In an ice water
bath.
food before storage?
8. Why must ground meats be cooked to a cooked to an
higher temperature than whole cuts of internal
meat? temperature of
155° F for how
many seconds
before
9. If a TCS food will be hot held for service, serving?
what is the minimum internal
temperature that this food must maintain
while being held?
10. Raw ground beef and pork should be
, ServSafe Manager Practice Exam Questions & Answers.
More pathogens reside on the outside of meat and grind-
ing redistributes the pathogens throughout the meat.
135° F 17 seconds.
11.
, ServSafe Manager Practice Exam Questions & Answers.
A food handler has a wound or a boil on
Wear an impermeable bandage
their hand or wrist. What is an and cover with a single-
appropriate course of action? use glove.
12. What is the FIFO method (first-in, first-out)? Storing food items so that the
oldest is used first.
13. What symptom is most commonly Diarrhea.
associated with foodborne illness?
14. What is an example of a physical contaminant? Bones in chili.
15. What should you do if food shipments Reject the delivery.
are not delivered at the correct
temperatures?
Scrape, wash, rinse, sanitize,
16. What is the proper sequence to effectively
air dry.
sani- tize dishware, utensils, and
equipment? In food prep, service, and
dish- washing areas.
17. Hand washing stations are required in
which ar- eas?
18. What is the best approach to dealing with pests? Deny pests food,
water, and shel-
ter.
Work with a licensed pest
control operator (PCO).
Deny pests access to the
opera- tion.
19. What or who is most responsible for training new The Certified Food
Manager
staff about safe food handling practices?
, ServSafe Manager Practice Exam Questions & Answers.
20. When is a foodborne illness considered an When at least two people
out- break?
expe- rience the same
symptoms after eating the
same food.
1. Which unused items may be re-served to another Prepackaged items
such as soup
customer? crackers.
2. What is NOT considered a safe way to thaw frozen Under hot running
water.
meat?
3. How should a cloth used for wet-wiping In a bucket of sanitizing
be stored? solution.
4. Where should the scoop for the ice
machine be stored between uses? In a protected and
5. Which symptom must be reported to your designated location.
regu- latory authority when it afflicts a
Jaundice.
food handler?
6. What is a thermocouple? A metal probed thermometer.
7. What is an acceptable method for cooling hot TCS In an ice water
bath.
food before storage?
8. Why must ground meats be cooked to a cooked to an
higher temperature than whole cuts of internal
meat? temperature of
155° F for how
many seconds
before
9. If a TCS food will be hot held for service, serving?
what is the minimum internal
temperature that this food must maintain
while being held?
10. Raw ground beef and pork should be
, ServSafe Manager Practice Exam Questions & Answers.
More pathogens reside on the outside of meat and grind-
ing redistributes the pathogens throughout the meat.
135° F 17 seconds.
11.
, ServSafe Manager Practice Exam Questions & Answers.
A food handler has a wound or a boil on
Wear an impermeable bandage
their hand or wrist. What is an and cover with a single-
appropriate course of action? use glove.
12. What is the FIFO method (first-in, first-out)? Storing food items so that the
oldest is used first.
13. What symptom is most commonly Diarrhea.
associated with foodborne illness?
14. What is an example of a physical contaminant? Bones in chili.
15. What should you do if food shipments Reject the delivery.
are not delivered at the correct
temperatures?
Scrape, wash, rinse, sanitize,
16. What is the proper sequence to effectively
air dry.
sani- tize dishware, utensils, and
equipment? In food prep, service, and
dish- washing areas.
17. Hand washing stations are required in
which ar- eas?
18. What is the best approach to dealing with pests? Deny pests food,
water, and shel-
ter.
Work with a licensed pest
control operator (PCO).
Deny pests access to the
opera- tion.
19. What or who is most responsible for training new The Certified Food
Manager
staff about safe food handling practices?
, ServSafe Manager Practice Exam Questions & Answers.
20. When is a foodborne illness considered an When at least two people
out- break?
expe- rience the same
symptoms after eating the
same food.
